Cooking With Vegetables, Three Salads, a Common Ingredient

Peel and chop the onion and garlic. Poach eight minutes in a pan with two tablespoons of olive oil. Add drained peas, cook three minutes and transfer to a bowl.

Eggplants: Cut the eggplant into slices an inch brown in a nonstick skillet with a few drops of oil. Drain on absorbent paper and book cover with foil.

Peas: Add a third of the eggplant to a bowl where we will have missed previously peas and season.

The chickpeas: Drain and transfer to a pan with a thread of olive oil, fry them and pass them to another bowl with the second third of the eggplant, feta cheese and cilantro. Season and mix well.

The tomatoes: Cut them in half and sauté in a pan with a little oil. Mix them in a bowl with the remaining third of the eggplant, sprinkle with the chopped parsley and season.

Bring to the table the three bowls of salad and serve.